Quick Sukiyaki Style Beef Donburi Recipes

YAKINIKU BEEF BOWL (YAKINIKU DONBURI)

Yakiniku Beef Bowl (Yakiniku Donburi) image

How to make simple and quick yakiniku beef bowl. (焼き肉丼) Thinly sliced cuts of beef fried in an easy Japanese style BBQ sauce served on white rice and topped with scallions and an egg yolk. (Doesn't include time to cook rice) Serves 2.

Provided by Yuto Omura

Categories Donburi

Time 10m

Number Of Ingredients 14

Ingredients

2 tbsp soy sauce
1/2 tbsp mirin
1 tsp sugar
1 tsp honey
1 tsp garlic paste (or 1 crushed clove)
1 tsp ginger paste (or grated fresh ginger)
1/2 tbsp sesame oil
1/2 tbsp white sesame seeds
1 tsp chilli powder
1/2 tsp black pepper
250g meat (preferably beef, see note)
2 bowls of cooked rice (approx 330g cooked - 150g before cooking)
Chopped green onion to garnish
Soft boiled egg / raw egg yolk (pasteurized) optional

Steps:

Prepare 2 bowls of rice.
Enjoy!

GROUND BEEF SUKIYAKI

Ground Beef Sukiyaki image

This is one of DH's faves. I have cooked this many times for company and get raves. It looks like a lot of work, reading the recipe, but it is easy easy. We don't like water chestnuts or bamboo shoots, so I omit them. I have had this recipe forever, but it looks like I must have found it on an A.1. bottle or ad. I tried it with other steak sauces, but we didn't like it. The recipe says 8 servings, but the 2 of us finish it off with no trouble.

Provided by Bugstomper

Categories One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs lean ground beef
2 tablespoons sugar
1/3 cup soy sauce
1/4 cup A.1. Original Sauce
1 teaspoon salt (I never add this)
1 (6 ounce) can sliced mushrooms
2 medium onions, thinly sliced
1 green pepper, sliced in thin strips
6 scallions, cut in 1 inch pieces
1 cup thinly sliced celery
1 (8 ounce) can water chestnuts, thinly sliced and drained
1 (8 ounce) can bamboo shoots, drained
1 tablespoon cornstarch
1 1/2 cups rice, cooked

Steps:

In large skillet, brown beef until crumbly.
In small bowl, mix sugar, soy sauce, A-1, and salt.
Set aside.
Drain mushrooms, reserving liquid.
When meat is cooked, mix in vegetables.
Add sauce.
Simmer 3 minutes, or until vegetables are just tender crisp.
Combine cornstarch and reserved mushroom liquid.
Stir into sukiyaki.
Cook just until thickened.
Serve over rice.

QUICK SUKIYAKI STYLE BEEF DONBURI

Quick Sukiyaki Style Beef Donburi image

This is adapted from the Just Bento Cookbook, by Makiko Itoh. Her recipe uses enoki and shitake mushrooms, and twice the sugar that I've called for here. I love this over brown rice in a bento box, but it's equally good straight from the pan over a bowl of whatever rice you love. While I've listed this as one serving, I have a fairly modest appetite and will serve this as two servings.

Provided by IngridH

Categories Lunch/Snacks

Time 15m

Yield 1 serving(s)

Number Of Ingredients 12

Ingredients

1 ounce snow peas, trimmed
1 teaspoon vegetable oil
1 green onion, white part only thinly sliced (save the green part to garnish another dish)
2 cremini mushrooms, thinly sliced
3 ounces beef sirloin, very thinly sliced (look for sukiyaki sliced beef at an asian market)
1 1/2 teaspoons sugar
1/4 cup dashi
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon sake
1 cup cooked brown rice
shichimi pepper, to taste

Steps:

Bring a very small saucepan of water to a boil. Add the snow peas and cook for 1 minute, until the color turns very bright. Drain and set aside.
In a small skillet, heat the oil. Add the onion, and saute until it starts to soften.
Add the mushrooms, and saute for 3 to 4 minutes, until they start to soften.
Add the beef and sugar, stir to combine all of the ingredients, and cook until the beef starts to brown.
Add the dashi, soy sauce, mirin, and sake; and cook for another 3 to 4 minutes over high heat.
***If using in a bento, place the meat mixture in a bowl and allow to cool before packing in the box on top of the rice. Garnish with the blanched snow peas and shichimi pepper.
If serving immediately, place the cooked rice in a deep bowl, then top with the meat mixture and some of the cooking liquid. Place the snow peas on top and sprinkle with the shichimi pepper.

Nutrition Facts : Calories 527.5, Fat 17.1, SaturatedFat 5.3, Cholesterol 63.8, Sodium 2155.4, Carbohydrate 60.8, Fiber 5.2, Sugar 9.3, Protein 27.8

GYU DONBURI

Gyu Donburi image

If I could only eat one food for the rest of my life, this would be it. It is a Japanese dish, essentially onions and beef simmered in a sweet beef stock served over rice. The original Japanese recipe calls for dashi instead of beef stock. Dashi is a simple Japanese stock made from dried bonito flakes, a fish, and kelp. I find the beef stock version a bit more to my liking. Sake is a Japanese rice wine, available in any liquor store. Mirin is a sweet rice wine, Kikkoman makes an acceptable version called Aji-Mirin, available in most supermarkets.

Provided by Paramedic Leigh

Categories Stew

Time 27m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups white rice, cooked
1 1/4 cups low sodium beef broth
2 tablespoons sake
3 tablespoons mirin
1 1/2 tablespoons sugar
1 medium onion, sliced very thin
7 ounces sirloin beef, sliced as thin as possible
3 tablespoons soy sauce
3 eggs, lightly beaten

Steps:

Combine the beef stock, sake and mirin in a medium saucepan, bring to a boil over medium heat. Add the sugar, stir until it dissolves. Reduce the heat to low and cook 5 minutes.
Add the onion, cook until soft, about 5 minutes. Add the beef, cook for 2 minutes. Add soy sauce and cook an additional 3 minutes.
Pour the eggs over the top, do not stir! Cover pan with a lid and let cook 2 minutes.
Serve over cooked rice.

Nutrition Facts : Calories 752.1, Fat 16.5, SaturatedFat 6, Cholesterol 256.2, Sodium 1212.8, Carbohydrate 113.5, Fiber 4.1, Sugar 8.8, Protein 29.7

BEEF DONBURI CALIFORNIA STYLE - BEEF RICE BOWL

Beef Donburi California Style - Beef Rice Bowl image

Usage of wine comes from living in the Bay Area. Feel free to use either white or red wines instead of both. If you do not have sake, you can sub white wine. You can purchase shichimi togarashi which is a Japanese 7 spice pepper mixture often used in soups, meats, and veggies. You can also find a recipe in recipezaar by typing shichimi togarashi.

Provided by Rinshinomori

Categories One Dish Meal

Time 12m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb beef (such as sirloin, ribeye, etc)
1 onion
2 1/2 tablespoons sugar
2 1/2 tablespoons soy sauce
2 1/2 tablespoons mirin
1 1/2 tablespoons white wine
1 1/2 tablespoons red wine
1 1/2 tablespoons sake
1 teaspoon salt
1 tablespoon vegetable oil
3/4-1 cup water
cooked rice
pickled ginger (optional)
shichimi togarashi (optional)

Steps:

Cut beef into very thin bite size pieces. Cut onion into about 8 wedges.
Heat vegetable oil in a frying pan and saute onion until transparent. Add beef and saute 2 minutes. Add sugar, soy sauce, mirin, white and red wine, sake, salt and water.
When the liquid comes to a boil, reduce heat and cook while removing scum that floats up. Cook until the liquid is reduced by half.
Put cooked rice into individual bowls (about 1 1/2 - 2 1/2 C depending on your appetite) and top with beef mixture along with sauce from the pan evenly. Top with pickled red ginger and shichimi togarashi or shichimi pepper.

Nutrition Facts : Calories 864.2, Fat 83.9, SaturatedFat 33.9, Cholesterol 112.4, Sodium 1299.9, Carbohydrate 12.2, Fiber 0.6, Sugar 9.4, Protein 10.9

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